Pastry Chef Tournant – Shipboard Pastry Operations

About the role

The Pastry Chef Tournant ensures smooth daily operation of the ship’s pastry shop, delivering high‑quality pastries and desserts for guest menus. The role supports the Executive Pastry Chef in production planning, cost control, and compliance with health regulations.

Key responsibilities

• Manage daily operation and control of the pastry shop according to company policies.
• Produce, present and maintain quality of pastry and dessert assortments for daily menus.
• Assist the Pastry Chef de Partie in forecasting production, recording leftovers and controlling food costs.
• Set up pastry displays for various buffets and ensure they meet presentation standards.
• Maintain strict compliance with United States Public Health (USPH) rules and prepare the galley for inspections.
• Oversee cleaning schedules, minimize equipment damage and ensure readiness for unannounced inspections.
• Handle requisition and transport of items from main stores to the pastry shop as assigned.
• Ensure recipes and yields align with company standards and complete daily consumption recap.
• Participate in meetings, training, and other work‑related activities as required.

Required profile

• Minimum three years’ experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Completion of high school or equivalent education.
• Strong English communication skills.

Required skills

• Knowledge of United States Public Health regulations and ability to enforce them daily.
• Proficiency in proper cleaning techniques and equipment use.